Peruvian Chicken Stir-Fry (Pollo Saltado) Recipe

Pollo Saltado
Marian Blazes
  • 30 mins
  • Prep: 15 mins,
  • Cook: 15 mins
  • Yield: 4 to 6 servings Peruvian chicken
Ratings (23)

This Latin version of chicken stir-fry, known as pollo saltado, is a close cousin to lomo saltado, one of the most well-known Peruvian dishes that is a beef stir-fry with chile peppers, vegetables, and potatoes.

This pollo saltado comes together quickly if you use frozen French fries instead of making your own from scratch. To speed things up even more, use leftover cooked chicken for this dish.

Serve pollo saltado over rice, as serving rice with potatoes is perfectly acceptable in Peruvian cuisine.

What You'll Need

  • 2 to 3 uncooked boneless, skinless chicken breasts, sliced into 2-inch strips
  • 2 tablespoons vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 tablespoon aji panca chile pepper paste or 1 tablespoon diced fresh chile pepper (to taste)
  • Vegetable oil for frying
  • 2 cups (approximately) frozen French fries, steak cut
  • 2 cloves garlic, minced
  • 1 red onion, sliced
  • red bell peppers, sliced
  • 1 tomato, diced
  • Cilantro leaves for garnish, if desired

How to Make It

  1. Place the chicken breast pieces in a ziplock bag with the vinegar, soy sauce, honey, cumin, paprika and aji panca paste. Set aside to marinate (you can do this ahead and marinate the chicken in the refrigerator 12 to 24 hours).
  2. Place 1 to 2 inches of vegetable oil in a heavy skillet with tall sides and heat over medium-high heat until hot. Fry French fries until golden brown, in batches if necessary. Set aside on paper towels to cool. Season with salt and pepper.
  1. In a separate skillet over medium heat, heat 1 to 2 tablespoons vegetable oil over medium heat. Add the marinated chicken and brown quickly on both sides. Add the marinade and cook the chicken for 2 to 3 minutes more, just until no longer pink when sliced.
  2. Remove the chicken to a plate and set aside. Add the garlic and onions to the skillet and sauté in the remaining marinade until soft. Add the red peppers and tomato and sauté over medium-high heat until just starting to brown.
  3. Add the chicken back to the skillet. Season with more soy sauce if desired. Add the French fries, tossing gently, and remove from heat.
  4. Garnish with chopped cilantro and serve warm with rice.